December 2019 by Divyansh Infomedia

RNI No: MAHENG/2018/75095

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Volume 2 / Issue 10 / Mumbai / December 2019 / Pages 28 / INR Rs 50/-

December 2019 | Food And Beverage Matrix

Editor’s Note

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers; Hello! Thank you very much for all your

support and continuous reading, it gives us immense pleasure and motivation to work hard in bringing good stuff from all sectors of the industry. As we are focusing on

Ice Cream in this edition, it is of great importance to talk about “Ice-cream Convention & Expo” a premier event for ice cream and frozen dessert professionals” and is the only meeting that focuses

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specifically on innovations in Ice Cream & frozen dessert research, technology and new market trends. IMA (Maharashtra) is an apex body of Ice Cream Manufacturers of Maharashtra. Western India is the highest consumption center of Ice cream and Maharashtra has 3rd rank in India and progressing as most of Ice cream manufacturer are planning to expand their production capacity & modernization of their plant. On the other hand, a temporary setback is evident because of SMP as Ice cream and frozen dessert manufacturers across the country, who are dependent on skimmed milk powder (SMP) as a key ingredient, are hit hard and face huge losses as the commodity has gone out of stock in the market resulting in steep hike in its price as it reached the double mark compared to last year prices and in spite of the high cost, availability is still a key issue. If import is seen as option to cater the availability issue, the price will still remain the big issue. Government intervention in the matter and supporting the industry in some manner by revising the import policies for SMP is the need of the hour for the industry using SMP as ingredient. For the interest of readers an article on” Preventive Controls ” is also included in this edition, as it may be of use for companies dealing in exports to USA. Please keep sending us your valuable suggestions with your expectations & feedback to manan@tresbonconsulting. com. For more articles you may also log on to our website and enjoy reading any time. Best of Luck! Please keep sending us your valuable suggestions with your expectations & feedback to manan@tresbonconsulting. com. For more articles you may also log on to our website and enjoy reading any time. Thank you Manan Bajaj

Food And Beverage Matrix | December 2019

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December 2019 | Food And Beverage Matrix

M B SUGAR RECEIVES THE CERTIFICATE OF GUINESS WORLD RECORDS

B Sugars & Pharmaceuticals Ltd a Sugar World company incorporated in the year 1997, Miracles at Guiness World Record by achieving the " Certificate of Participation " in Guiness World Record 2018. This Participation is for the worlds Largest MUD PIE 1345Kg (2965Ib 3.48) Organised by Trinity Group at Panaji, Goa on 3rd August 2018 In conversation with Director Marketing - Mr. Samyak Lodha for this achievement said its all team Effort & Success. He said its our hat-trick at Guiness World Record as, earlier also we have participated for the World Record of 5,555 Cup Cakes in 2016 and also this year 2019 for Bread Pudding of 1424 KGS. Asking about his achievement at M B Sugars, he said that we have a team of highly qualified and experienced people. M B Sugar, serves all major Pharmaceutical companies in India and abroad & also serves to various star hotels, bakeries, hospitals & other food companies. This " CERTIFICATE OF PARTICIPATION " was given in a ceremony by Mr. Joseph Dias of Trinity Group at Panaji, Goa & we wish M B Sugar will be a Continuous success story ahead in future also. India Hospitality Expo 2018 was organized by Trinity Group, and was supported by Goa Tourism, Goa Chamber of Commerce, Goa Culinary Forum, Govt Tourism Corporations of India, in association with Hospitality Partner Victor Alcon Group.n

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December 2019 | Food And Beverage Matrix

VODA IDEA-POWERED SMARTCART TO BRING YOUR NEXT ICE CREAM

customers.

odafone Idea will now help bring chilled ice cream from a smartcart to

To do this, India’s largest telecom operator by subscriber base has teamed up with dairy companies to offer them an Internet Of Things (IoT) platform which will help build an intelligent supply chain to sell ice cream. With Vodafone Idea’s solution, the ice cream cart would be connected to an aggregation platform and dairy companies can get real time connectivity and data such as location, temperature, etc. This platform will be akin to what Uber has built for taxis. Nick Gliddon, chief business officer Vodafone Idea, said that they started with the idea

of a (smart) fridge on wheels and did a lot of trials in Delhi with different customers and what was found that ice cream cart owners tend to go to areas where there is shade. But that might not be the best place to sell ice cream. Customers asked for mapping information and how to find the best routes for sellers, how to become more intelligent with restocking of ice cream at the warehouse, etc. For this, the telecom company has combined big data and artificial intelligence seamlessly on to a platform which will go commercially live this year. It will also offer predictive analysis of a route the ice cream seller should take to maximise sales and how to stock carts. What was seen in trials is that the guys were able to sell five times more ice cream,” Gliddon said, without divulging the dairy companies the Telco has teamed up with. If successful, the company plans to roll out the solution for other business segments also. Vodafone Idea, which has posted huge losses in the last four financial quarters and is battling falling revenue streams, has stepped up focus on business-to-business enterprise solutions to create stickier revenue streams. Since the completion of the merger of Vodafone India and Idea Cellular, the combined entity has lost subscribers every month. Its active subscriber base declined from 334.1 million in the March quarter to 320 million in the June quarter. Hence, driving growth from its enterprise segment is more crucial now and focus on IoT solutions such as the connected ice cream cart platform is key.n

December 2019 | Food And Beverage Matrix

INDUSFOOD-TECH – INDIA’S LARGEST B2B TRADE FAIR FOR FOOD PROCESSING PLANT & MACHINERY

ince ancient times, India has been the epicentre and also a dominant player in global food trade. It is a leading global producer of meat, milk, castor seeds, sesame, mango and banana and is among the top producers globally for rice, wheat, sugarcane, tea, spices, onion and many others. The Government of India recognises the potential of the Indian F&B industry in global markets. In order to achieve the objectives of the Agricultural Exports Policy, which aims to drive sustained long term growth in agri exports, India needs to urgently boost value added exports, and also explore avenues for enhanced global linkages for Indian food producers. Organised by Trade Promotion Council of India with the support of the Department of Commerce, Government of India, IndusFood was incepted with the objective of bringing top-notch global buyers to India and enabling interactions with India’s leading producers of quality F&B products The first edition of Indus Food that was held in 2018 managed to generate US$ 650 million from onthe-spot business alone. Around 450 international buyers from 43 countries came to visit the event where 320 exhibitors showcased their products across 12 curated zones. A majority of buyers were from the Middle East and the ASEAN region. Over 10 bilateral meetings and conferences were held with countries such as Iraq, Vietnam, Malaysia, Canada, Oman, Saudi Arabia, CIS, Qatar and Israel. In its second edition in 2019, over 700 buyers from 70 countries visited IndusFood, to explore business opportunities with over 500 food suppliers in 15 product zones. The show was much larger and grander with 20,000 business meetings, 20 B2B and G2G conferences and US$ 1.2 billion of on spot business. India’s food processing industry is aptly viewed as a sunrise sector, with an estimated value of US$ 258 billion, accounting for 32% of India’s total food market and 14% of GDP through manufacturing. The country has one of the the fastest growing food processing industries in the world. Yet, India’s agri exports are dominated by raw materials and significant potential exists to grow its

share in global value chains. An Assocham-Grant Thornton study in 2017 estimated an investment potential of US$ 33 billion in India’s food processing sector by 2024, with projected employment of 9 million. Developing the industry will help reduce wastage, improve valuations, promote crop diversification and also enhance India’s external trade. India itself presents a massive home-grown market opportunity for processed F&B products, which also means a rising demand for the best in food processing equipment technology. In its third edition to be held from January 8-10, 2020, IndusFood has added two co-located shows – Indusfood-Tech and IndusfoodChem. Indusfood-Tech will enable International and Indian food processing machinery and equipment manufacturers to showcase their latest technology to leading food processors from India, Asia, Africa, Latin America and CIS countries. The show aims to facilitate companies with the best of food processing technology to help them solve the most complex of food processing challenges. With its hosted buyer programme, Indusfood-Tech is facilitating leading buyers during their visit to the show. IndusfoodTech also features a distinguished matchmaking software and mobile application that will help both exhibitors and buyers to seamlessly create profiles, communicate with each other and schedule meetings through a personalised dashboard. In its first edition, Indusfood-Tech will see the participation of over 200 exhibitors including international exhibitors, 2 from China, 7 from Denmark and 2 from Turkey. The exhibitors will get a platform to showcase their technologies for food, fruit, dairy, edible oil, bakery, snacks, packaging and flexi packaging. The event is expecting 1,000 buyers to participate form overseas as well as from India. With 500 of the top Indian food processing companies expected at IndusFood 2020, technology suppliers have immense opportunity to explore during the event. A number of leading buyers and manufacturers from different parts of the globe as well as India are visiting this event, and it is expected to lead to some major project deals and long-term business associations in the space.n

CELEBRITY CHEF COLIBRI JIMENEZ WILL BE IN PUNE TO CONDUCT MASTERCLASS

his Saturday, December 7, celebrity chef Colibri Jimenez will be in Pune to conduct a masterclass at The Westin Pune Koregaon Park. A master-class is an excellent way to grasp in new information, learn new tricks and also meet new people who share the same passion as you. The weekend gets more exciting for all aspiring chefs, those who enjoy cooking for friends and family, and just about anyone who is always keen to learn new things! One can learn all about Spanish cuisine from the chef at the masterclass. Originally from Mexico, Jimenez is widely popular as one of the greatest exponents of Mexican food worldwide. From working in top restaurants in Mexico to an author, she has done it all and it does not end there. She has recently been featured in a Netflix series ‘The Final Table.’ Jimenez will teach home cooks and chefs to elevate their Mexican dishes, right from picking the finest ingredients, knife skills, how to build great dishes, presentation, and much more!n

TASTING AND SAMPLING SESSION AT FOODHALL BY LEE KUM KEE BRAND, A GRAND HIT

here is no doubt that Chinese cuisine has found a permanent place in our homes. Dinner conversations are no longer about going out for Chinese food; it's about what new to have at home. Every housewife has a trick up her sleeve on how to conjure up her signature Chinese dish. And Lee Kum Kee Chinese sauces are here to give her the confidence to add the extra oomph to that dish! The recent tasting and sampling session at Foodhall, Santacruz, by the brand was a runaway hit that left the guests wanting more. The brand - a century-old ethnic enterprise, has made its mark as a brand that offers authentic Chinese sauces and condiments.The serpentine queue for the sampling session just reinforced the growing popularity of this brand. At the session, the guests got a taste of its chili garlic sauce, blended sesame oil, light soya sauce and other offerings. On the reasons Chinese food is so popular in India is its diversity just like Indian cuisine. Today's Chinese food has a blend of traditional roots and a part of the Indian culture.

Indian families have been quick in adopting Chinese food as their own because you can have it as vegetarian or non-vegetarian, cook it up at home, for your own self, or for a group of friends. This food is grand in its simplicity. Chinese dishes are also not expensive to make - you don't need exotic vegetables or cheeses. In fact, at the cost of one pizza, you can make over four bowls of Chinese noodles or soups which goes to say a lot. All you need is to stock up on few of the brand’s sauces and voila the dish is elevated to a Masterchef level. With its entry in India, the brand looks to promoting and celebrating authentic Chinese culinary culture in the Indian kitchens. With a heritage spanning over three decades, the brand’s sauces and condiments have gained worldwide repute and trust of millions of customers as absolute high-grade products.n

December 2019 | Food And Beverage Matrix

EUROPE’S DRINKS INDUSTRY SEES A DROP OF 19.2% IN DEAL ACTIVITY IN Q3 2019

urope’s drinks industry saw a drop of 19.2% in overall deal activity during Q3 2019, when compared to the four-quarter average, according to GlobalData’s deals database.

A total of 21 deals worth $123.37m were announced for the region during Q3 2019, against the last four-quarter average of 26 deals. Of all the deal types, M&A saw most activity in Q3 2019 with 17, representing an 81% share for the region. In second place was venture financing with three deals, followed by private equity deals with one transaction, respectively capturing a 14.3% and 4.7% share of the overall deal activity for the quarter. In terms of value of deals, M&A was the leading category in Europe’s drinks industry with $121.71m, followed by venture financing deals totaled $1.66m.

Europe drinks industry deals in Q3 2019: Top deals The top three drinks deals accounted for 99.9% of the overall value during Q3 2019. The combined value of the top three drinks deals stood at $123.19m, against the overall value of $123.37m recorded for the quarter. The top three drinks industry deals of Q3 2019 tracked by GlobalData were: • • •

Coca-Cola HBC Italia’s $97.11m acquisition of Acque Minerali The $24.6m acquisition of Func Food Group by Celsius Holdings Crowdcube Capital’s $1.49m venture financing of Everyday Adventuresn

COLD STONE CREAMERY AN ICE CREAM CHAIN INAUGURATES NEW OUTLET IN GURUGRAM

ith its 24th outlet of Cold Stone Creamery in India, Tablez, the leading organized retail group, piloted in this winter season with the opening of their new outlet of Cold Stone Creamery, the iconic American ice cream brand, at Eros City Square in Gurugram. Cold Stone Creamery is completing 31 years this year and has a presence in over 30 countries globally. The chain is a force of evaluation within the ice cream industry. Being a trend-setter, CSC is a pioneer in hand-crafted ice cream and popular for its innovative ingredients, especially in crafting the creamiest and 100 per cent vegetarian ice cream variants. The store is spread across 2,200 sqft, and will launch two newly-added flavours, viz. Rasmalai and Paan along with Gulab Jamun cake this winter. Speaking on the launch, Adeeb Ahmed, MD, Tablez, said, “We expand with great pleasure in NCR, where the audience has a high level of awareness and an evolving taste for ice cream.”

“Thanks to the brand’s unique range of flavours and offerings, we are confident our new outlet will enjoy the same popularity that Cold Stone locations enjoy globally. The brand has expanded in India steadily, and the reception is overwhelming. We are excited to be a part of Gurugram’s cosmopolitan setting, and look forward to serving our amazing new range to the customers,” Ahmed stated. CSC offers a perfect blend of Indian grace mingled with international standards with its amazing interiors decor. CSC gives its prized customers an indulgence of pure wide spectrum of innovative flavours of ice cream varieties. CSC’s trained attendants help the customers through visit, right from choosing the flavours and suggesting the mix-ins to giving the ultimate ice cream experience. The CSC chain offers signature creations, masterpieces in ice cream and the bestsellers across the world, along with ‘create your own concepts’, where ice cream is customized for each customer by combining a variety of flavoursn

TO DETERMINE THE TRACEABILITY OF TEA AMAZON, INFOSYS AND 28 COMPANIES RESPOND TO EOI, BY TEA BOARD

mazon, Infosys and Yes Bank are among the 28 companies which have responded to an expression of interest (EoI), floated by Tea Board, for using blockchain and allied technologies to determine the traceability of tea.

like Amazon, Infosys, Yes Bank and 25 others have responded to the expression of interest. The selected consultant will give advice on the costs for carrying out the exercise on a long-term basis.

Tea Board deputy chairman Arun Kr Ray said that this exercise is required for long-term sustainability of the industry as costs are rising and prices of tea have been flat at auctions.

Ray said India is the second largest producer of the beverage after China. However, India’s tea exports have been stagnating at around 250 million kilograms. The way tea is exported currently does not fetch a fair price in the overseas markets.

Tea Board is to start an exercise for determining the traceability of tea, particularly of the orthodox variety, using blockchain technology.

Unless tea growers realise better prices of their produce, they will not be able to pay higher wages to the labourers, Ray said.

Ray said the use of technologies will also help to determine whether a variety of tea has been grown organically or not. Big companies

If this situation continues, the labourers will go away and fine plucking, for which India is famous, will not existn

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December 2019 | Food And Beverage Matrix

PREVENTIVE CONTROLS BEYOND TRADITIONAL HACCP- AN OVERVIEW

Manan Bajaj, Director

Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai.

his article may be of interest for industry fellow dealing in exports to USA as this gives you an overview of “The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐ based Preventive Controls for Human Food regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The FDA Food Safety Modernization Act (FSMA) Preventive Controls for Human Food rule is now final, and compliance dates for some businesses begin in September 2016. Key changes done in the FSMA in final release to make it flexible •

•

Facility will not be required to implement a preventive control when an identified hazard will be controlled by a subsequent entity such as a customer or other processor. The facility will have to disclose that the food is “not processed to control (identified hazard)” and obtain written assurance from its customer regarding certain actions the customer agrees to take. Another entity in the supply chain, such as a broker or distributor, can conduct supplier verification activities, but the receiving facility must review and assess that entity’s documentation of the verification of control of the hazard. Separate compliance dates have been established for the supplychain program provisions so that

Historical HACCP

a food facility will not be required to comply with the supply-chain program provisions before its supplier is required to comply with the preventive controls for human food rule or the produce safety rule. The regulation requires that certain activities must be completed by a “preventive controls qualified individual”.A proactive and systematic approach to food safety emphasizing the preventive controls approach has been universally accepted and adopted throughout the world because it helps to focus attention on the most important areas to prevent food safety issues rather than reacting to problems as they arise. Preventive control programs are structured to work in conjunction with and be supported by other relevant programs such as Good Manufacturing Practices (GMPs), good agricultural practices and good transportation practices as the basis for food safety management system. Successful application of preventive controls approaches not only helps to ensure regulatory compliance, but also minimizes the risk of producing products that can harm consumers! As we all are aware of the fact that Risk‐based approaches to managing food safety were pioneered during development of food for the U.S. space program in the 1960s. One of the main advantages of the HACCP concept is that it enables food operations of all sizes to move away from a philosophy of control based primarily on the end product testing (i.e testing of product failure), to a preventive approach whereby potential hazards are identified and controlled in the food processing environmental (i.e of prevention of product failure). Because of the limitation of end‐product testing necessary to provide assurance that the food was safe, the focus shifted to preventing hazards through product formulation and process control in a risk‐based manner. The concept was called Hazard Analysis and Critical Control Point (HACCP). HACCP implementation expanded voluntarily in the food industry with the understanding that food safety is best assured if each producer and processor understands the significant hazards in their product and operation, and uses scientifically sound preventive controls to significantly minimize or eliminate the hazards.

CCP was the major focus area. HACCP technique was developed initially to deal with microbiological hazards that affect product safety and also those leading to microbiological spoilage, eventually it was applied to all issues of product safety associated to biological, chemical or physical hazards. It has been observed that there is an increasing interest in application of HACCP technique to identify product quality defects (e.g. particle size, color, taste, texture) and to determine appropriate “control measures”. It is essential to ensure, that the usage of HACCP technique for both quality and safety issues should not diluted, or confused by attempts to derive CCPs for such topics a product attributes. It is recommended that where both food safety and quality are included, there should be clear distinction between safety and quality and it should be understood by food operation. However, the preventive controls process incorporates controls beyond those managed as process‐related CCPs in the HACCP framework. These preventive controls address not only CCPs, but also controls for hazards related to food allergens, sanitation, suppliers and others requiring a preventive control considering biological, physical, chemical or economically motivated food safety hazards. The preventive controls approach also recognizes that critical limits- “A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food‐ safety hazard” may not be required for some preventive controls. The broader term, parameters and values, supports identification of a frequency or other metric to assess compliance, rather than setting a precise minimum or maximum value to which a parameter must be controlled. Further, immediate corrections (like re‐cleaning a line before start

up) may be more appropriate than formal corrective action involving product risk evaluations for some preventive controls. Finally, the extent of validation activities (or demonstrating the controls actually work) may be less rigorous for some preventive controls than others. The Food Safety Plan is a dynamic document, which must be kept current if changes are made to the system or to equipment when new products are added, or new hazards are identified. Food Safety Plan includes hazard analysis, which is used to identify required preventive controls for the process, for sanitation, for food allergens and supply‐chain programs, where these are needed to address the hazards requiring a preventive control. These elements, along with a recall plan make up the Food Safety Plan. Many GMPs and other prerequisite programs are managed outside of the Food Safety Plan. While these are separate programs and may not require the same level of documentation as the elements of the Food Safety Plan, they are important. They are generally managed using standard operating procedures with documents and records kept as appropriate. Keep in mind that elements of GMPs that are not covered in the Food Safety Plan are still required. Under the Preventive Controls for Human Food regulation, the responsibilities of a “preventive controls qualified individual” include to do or supervise: 1. Preparation of the Food Safety Plan, 2. Validation of the preventive controls, 3. Records review and d) reanalysis of the Food Safety Plan.

The preventive controls qualified individual may be an employee of the facility but you can also use outside assistance in developing your plan. In some situations, more than one preventive controls qualified individual may be needed to effectively develop and implement a Food Safety Plan. A set of written documents that is based on food safety principles; incorporates hazard analysis, preventive controls, supply‐chain Preventive Controls more than HACCP Contined to page no 15

Food And Beverage Matrix | December 2019 Contined from page no 14

programs and a recall plan; and delineates the procedures to be followed for monitoring, corrective actions and verification is called as Food Safety Plan and the outcome of implementing the Food Safety Plan and its supporting elements is called as Food Safety System. Lack of inclusions of preventive controls in Food safety plan may lead to recall situation. A written hazard analysis is the first required element in a Food Safety Plan. When the hazard analysis process identifies hazards requiring a preventive control, the written

preventive controls portion of the plan must address relevant process preventive controls, food allergen preventive controls, sanitation preventive controls, supply‐chain or other preventive controls. These are the preventive controls needed to control the hazards identified in the hazard analysis as requiring a preventive control. Monitoring, corrective action and verification procedures for each of the preventive controls identified must also be included in your plan as appropriate to ensure the effectiveness of the controls. A recall plan is also a required element of a Food Safety Plan when a hazard requiring a preventive control is identified. You are also required to maintain implementation records to document that you have implemented your Food Safety Plan.

Preventive Food Safety System

Compliance dates for businesses are staggered over several years after publication of the final rule in September 2016 a) from One to

Three years depending on the size of business for Preventive Controls and b) from six month to 3 years for the requirements of the supply chain program depending on the position in the chain and controls applied by others in the chain and also considering the applicability of Preventive Control required as supplier end as business itself. First step to understand and comply with Preventive Controls for Human Food for any facility would be to have at least one Preventive Control Qualified Individual (PCQI). Attending FSPCA Preventive Controls for Human Food Course as per USFDA approved course

curriculum is one way to become PCQI and the course are conducted by FSPCA Lead Instructors for Preventive Controls for Human Food Course, the Author of this article is one the FSPCA Lead Instructor for Preventive Controls for Human Food Course.

Manan Bajaj Director, Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai Lead Instructor- FSPCA PCHF Course BRCGS Certified Professional NBQP- Sr FSMS Consultantn

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December 2019 | Food And Beverage Matrix

M B SUGAR ATTEMPTS A HAT-TRICK AT GUINNESS WORLD RECORD WITH THE WORLD’S LARGEST BREAD PUDDING – 1424 KGS AT THE 16TH INTERNATIONAL INDIA HOSPITALITY EXPO PUTS GOA FIRMLY ON GLOBAL MAP AS A CULINARY DESTINATION

Earlier world records by M B Group Include World Record of 5,555 Cup Cakes in 2016, and the world’s largest mud pie in 2018.

anjim, Goa, August 4: A flurry of activity saw the M B Group bring together over 100 of Goa’s best talent in culinary hospitality come together to attempt a world record feat. Executive chefs from Goa’s 5 star hotels assisted by those from other chefs and students of catering colleges. For over 12 hours they baked the world’s largest bread pudding weighing at a 1424 kgs, measured at 6.6 feet x 6.6 feet x 1 feet in height. For many enthusiasts who watched the action enfold in real time, it was a first in their lives. M B Sugar Marketing Director , Samayak Lodha said “It is indeed a momentous occasion for us after achieving two successful Guinness Records, the hat trick attempt proved

challenging. We had to beat our own previous best of a choco mud pie weighing 1345 kilos. Goans having a sweet tooth, we decided on a bread pudding which universally is a traditional desert. We had to not only get an oven specially fabricated for the attempt, but also added a whole lot of ingredients to make it a nutritious & healthy snack. This was keeping in mind our objective to always ensure the poor and needy share in our happiness of creating a world record. It also gave them a once in a lifetime opportunity to taste 5 star quality food, which many of us could afford, despite exorbitant prices.” The chefs team comprised Ranjeet Pandey, Prasad Paul, Sunit Sharma, Manjeet Singh, Saurabh Puri, Kunal Arolkar, Kapil Muchandi,

Nitin Tewari, Ravi Vishwaskarma, Yogendra Ghatge, Subadeep Modak, Veronous, K S Mahesh, Farooq Baig, Lawrence Gomes and many more. Students and staff of Agnel Institute of Food Crafts & Culinary Sciences, Goa University, Goa College of Hospitality, among others assisted in the task. Drawing support with the presence of the Union Minister of State for Food Processing Industries, Govt of India, Shri Rameswar Teli, who witnessed the baking and also mooted the idea of having a centrally assisted food processing unit in Goa to encourage a robust food industry in the state. The world’s largest bread pudding was later distributed by Food Bank of Goa to a number of charity institutions, so that the less privileged could partake of a happy meal. For culinary and

baking enthusiasts, the makings of this global feat saw 176 kg of bread, 400 litres of milk, 400 litres of cream, 150 kg sugar, 25 kg butter, 400 kg eggs (8550 nos), 25 kg cashew nuts, 25 kg raisins, 2 litres vanilla essence and more. With over 200 brands, multi-state government participation, hospitality business entrepreneurs, exhibitors from across the country and international talent participation, the 16th International India Hospitality Expo 2019 has been unanimously a mega success. Thank you, Goa. India Hospitality Expo 2019 was organized by Trinity Group, and was supported by Goa Tourism, Goa Chamber of Commerce, Goa Culinary Forum, Govt Tourism Corporations of India, in association with Hospitality Partner Victor Alcon Group.n

December 2019 | Food And Beverage Matrix

THE TRENDS IN FOOD AND BEVERAGE IN 2020

The 2019 food and beverage industry saw consumer awareness drive trends towards health and wellness, plantbased and clean label products. As we enter 2020, we are seeing amplified versions of similar trends spread across into more specialised categories.

hydration, lower ABV and tend to be sugar-free. In 2019, we saw various hard seltzer and soda releases.. This trend is set to be taken even further in 2020, towards alcoholic still water. Pura Still are currently leading this trend with their spiked still water beverages, which they claim “doesn’t need bubbles to keep things interesting”. These sorts of beverages provide consumers with a lighter way to drink alcohol with fewer calories, less bloating and reduced sugar.

Conscious consumerism will once again be at the heart of industry trends next year, with consumers continuing to put their own health, alongside the health of our planet, first. Here’s a top five food trend predictions for 2020.

Healthy snacks on-the-run Health-conscious consumers are now looking to find convenient ways to satisfy their hunger and boost nutrition that can also fit around their busy lifestyles. The snacking market has boomed in recent years. According to Mintel, 66% of adults admit to snacking at least once every day. Snacking, and the way snacking is viewed, has changed significantly in recent years. The type of snacks consumers are now seeking has ultimately shifted towards healthier alternatives with functional benefits. Popped and puffed snacks are a major trendsetter within this category, sopuffed snacks is a specific trend for 2020 as consumers want variety in snacking and so the opportunity for puffed grows as a result of this. There has also been a notable rise in protein snack options. Products such as Figures from Grand View research claim the global healthy snacks market is predicted to reach USD 32.99bn by 2025, at a CAGR

Hate to waste of 5.2%. Ultimately, healthy snacks provide grab-and-go options that meet the needs of consumers seeking both convenience and nutrition.

Foods Association, in the US alone, retail sales of plant-based food grew by 11.3% over the past year, compared to a 2% rise in overall food sales.

Sugar shift

It is not only vegan or vegetarian consumers who are interested in the plant-based options that are now available. Flexitarianism is now rife and many consumers are making conscious decisions to cut down on the amount of meat they are eating, and meat-plant blends offer them the taste of meat with the nutritional benefits of plant-based foods.

Health-conscious consumers are on the hunt for nutritional snacking options, and confectionery brands are now unlocking potential for ‘guiltfree’ indulgence by lowering the amount of sugar in their products. Some brands are opting for sweetener over sugar and a key example of this is Cadbury Dairy Milk introducing 30% Less Sugar chocolate, which they described as “the most significant innovation” in Cadbury’s history. If major chocolate brand Cadbury is making a conscious effort to cut down on the amount of sugar in their products, then it is likely that others will follow suit in 2020.

Flexitarian blends Consumers are continuing to seek alternatives to meat and brands and retailers are making these options easier to find. According to a SPINS report commissioned by the Good Food Institute and the Plant-Based

Many big meat brands are now offering blended alternatives, for example, Tyson Foods and Hormel.

Hard hydration The growing popularity of lowalcohol products recently has largely been down to the rise of the healthconscious consumer. Busy millennial consumers are now seeking ways to reduce both sugar and calories when out drinking to avoid feeling worse for wear the next day. Hard seltzers and sodas are one way of doing this as they provide some

Globally, around 1.3 billion tons of edible food is thrown away each year and this is expected to increase to 2.2 billion by 2025. Hence, reduction of food waste is set to be a priority for governments and organisations on both a local and regional scale. At 44%, fruit and vegetables account for almost half of the food we waste, often due to consumer selectiveness over some being ‘imperfect’ looking. In 2020, we are likely to see more ‘wonky’ or unshapely foods both appearing in supermarkets and utilised in new product range. We are also now seeing new innovative ways to tackle the food waste problem with new technologies such as the ‘Too Good to Go’ app; which offers consumers the chance to get their hands on restaurant food that would otherwise be binned, for a minimal price. Many countries around the world have now set targets to reduce food waste. For example, Australia has set a target to reduce food waste by 50% by 2030, whilst Scotland has aimed to reduce its food waste by one third by 2025.n

FLAVOURED DRINKS’ PROSPECTS TO BENEFIT FLAVOUR CARRIERS MKT THROUGH ’28

he flavour carriers market reached nearly $1.38 billion in 2018 in terms of value, and is forecasted to reach $1.85 billion by the end of 2028. This was among the findings of a recentlypublished study report by Persistence Market Research. The global flavour carriers market is expected to grow at the CAGR (compound annual growth rate) of three per cent in terms of value from the estimated year (2018) to the forecast year (2028). Convenience food products, dairy industry projected to substantially boost growth of flavour carriers market

Convenience food products are the prominent consumed foodstuffs in the food industry. These include cheese, butter, snack products, packaged food, and others. These are available as ready-to-eat products, because they do not need further preparation. They contain flavour carriers as ingredients to enhance the taste, texture, colour and durability of products. Changing food habits and busy lifestyle are the reason which are driving the market of convenience food products. These products have increasing demand on every day basis. It is forecast that the convenience food market will have high growth in the coming years which is surging the market of flavour carriers.

Flavour carriers market expected to gain market share steadily Health-conscious consumers demand healthy and natural products, which generally are generally recognised as safe by food regulatory authority. To enhance the taste and durability of healthy and natural food products, manufacturers are using flavour emulsion in these products, which is creating huge market opportunities for the flavour carriers market. Numerous flavour emulsions are available in the flavour carriers market, and serve industries such as bakery, fruit, and alcoholic as well as non-alcoholic beverages industry. The demand for alcoholic beverages is rising worldwide and in the alcoholic

beverages sector, flavour carriers are at an initial phase of market growth. Companies are focussing on future technological advancement and innovations in this industry to use flavours in different products. Non-alcoholic fruit and flavoured beverages, including carbonated beverages, soft drinks, energy drinks, and fruit juices demand the highest number of flavours, fruit flavours, and flavour emulsions. This leads to an increase in demand for flavour carriers. The flavour emulsion segment is estimated to hold a 74.6 per cent market share by value in the flavour carriers market by the end of 2018, Contined to page no 19

Food And Beverage Matrix | December 2019

ALTRASONICS INDIA – MANUFACTURERS OF QUALITY ULTRASONIC INSTUMENTS.

well gauged by satisfied customers and very faithful on going relationship with them and reches out to these & other potential customers & merchant exporters through its extended arm.

The contribution of the company which has a vast experience of 28 years in the field of Ultrasonics to the success can be

The dealership & distributionship organization who are fully equipped to render pre-sales & after sales services and are spread over the length & breath of the country.

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and is expected to grow at a CAGR of 2.7 per cent in terms of value from the estimated year (2018) to the forecast year (2028). Europe, Asia Pacific prominent regions for the flavour carriers market Europe and Asia Pacific regions are expected to hold promising opportunities in terms of value increase and reach $111.8 million and $228.8 million with a CAGR of 2.2 per cent and 4.2 per cent, respectively, by the year 2028. European countries always set new trends in the food and beverages market. Hence, the region is expected to have high demand for flavour carriers. India and China are highlypopulated countries. The increasing per capita income and spending power of consumers is driving the market for convenience and packaged food and ready-to-drink beverages in this region, which is further fuelling the flavour carriers market. Key producers of flavor carriers Some of the key players included in the flavour carrier’s market report are DuPont Tate and Lyle Bio Products Company, LLC, Givaudan, International Flavours and Fragrances Inc, Symrise, Sensient Technologies Corp, Döhler, Firmenich SA, Kerry Inc, LorAnn Oils, RIBUS, Gold Coast Ingredients Inc, Flavour Producers, LLC, Archer Daniels Midland Company, and Robertet SA. Key competitors in the flavour carriers market are focussing on strategic developments, growth and investments, and mergers and acquisitions for catering the market requirements.n

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December 2019 | Food And Beverage Matrix

FD MANUFACTURERS INSIST TO MARK THEIR PRODUCTS AS ICE-CREAM Frozen dessert manufacturers assert that they should be permitted to tag their products as ice-cream. “They say that frozen desserts should be called ice-cream and ice-cream made exclusively with dairy ingredients should be called dairy ice-cream,” said an FSSAI official.

n ever-lasting tussle between ice cream makers and frozen desserts manufacturers has bubbled up again with new concept where food experts have gone back to the subject to see if the classifications need to be redefined. A prolonged cold war between the

two has led many mistaken belief with interchanging words among the consumers pulling the matter to court in 2017.

exclusively with dairy ingredients should be called Dairy Ice-cream,” said an FSSAI official.

Now the Frozen Dessert manufacturers insist they should be allowed to mark their products as ice-cream. “They say that frozen desserts should be called Ice-cream and ice-cream made

On 20th November 2019, a meeting was held attended by representatives from frozen dessert firms, dairy associations, consumer groups and members of FSSAI’s scientific panel. With reference to many overseas ice cream manufacturers, Frozen Dessert firms quoted examples whereby the term ice-cream with dairy fat was mentioned as Dairy ice-cream and those with vegetable oil were named as Ice-cream.

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In lieu of the above, the Indian Ice-Cream Manufacturers Association (IICMA) has urged FSSAI to align its rules with global norms, where frozen desserts is an enveloping term for ice-creams, frozen yoghurts and other desserts in frozen form.

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“For frozen desserts in India, the source of fat is the only reason for classifying it separately, while this is not the case for other products like infant formula, biscuits, chocolates, etc. Why this bias against frozen desserts?” questioned a representative of the IICMA. The group of experts that met recently has sought fresh ideas and keen to discuss more details from frozen dessert manufacturers. “This issue has been going on for a very long time. We hope to conclude it soon now. In some European countries and South East Asian nations, there are provisions where frozen desserts are also called ice-cream – we are looking at the norms and practices adopted by other countries,” said the official from IICMA. The food experts are also Contined to page no 21

Food And Beverage Matrix | December 2019 Contined from page no 20

referring to the Codex Alimentarius, a collection of global food norms. “They have nomenclature for dairy products. At this point of time, the Codex doesn’t have any standards for ice-cream. According to the Codex, ice-cream can’t be conceded as dairy,” said another official. “The FSSAI regulations make it mandatory for the frozen dessert industry to mention if the product in question is frozen dessert or ice-cream on the packaging to make an informed choice. However, both are safe,” said FSSAI CEO Pawan Aggarwal. On the packing, it is obligatory to print the details viz..per cent of milk fat/edible vegetable oil/ fat and vegetable protein products on frozen desserts. Nonetheless, producers have shied away and refrained from labelling and while there is availability of time slot, and the nomenclature issue is set, they have to declare the list of ingredients on the packet. Ice-cream manufacturers assert that the frozen dessert industry is cloaking their products as ice-cream. Further adding that except for Amul, Mother Dairy and a few others, firms including Kwality Walls and Vadilal sell frozen desserts are not ice-cream. They contend that a change in nomenclature will only benefit companies including Hindustan Unilever Ltd. that sell frozen desserts. HUL spokesperson stated that it is aware of the issue which is under consideration. “HUL has always complied with the regulatory norms and will welcome the outcome. As this is an industry issue, Indian Ice-Cream Manufacturers Association is representing nearly 80 ice-cream manufacturers, including HUL.”n

HONEY-BASED FOOD PRODUCTS TO GET MSME MINISTRY PUSH, TO BOOST HONEY PRODUCERS IN INDIA

o give a boost to honey producers in India, a Bangalorebased food technology institute is working on honey-based chocolates and biscuits.

There is a huge potential for honey based products, announced Nitin Gadkari, Minister of MSME and Road Transport. Particularly. Honey produced in high-altitude area of Uttarakhand and Jammu & Kashmir is priced high. While honey produced in other parts of the country is priced less than Rs 500 a kg, high-altitude honey is priced at Rs. 7,000 a kg on Amazon, Gadkari said. To promote honey production in the country, the MSME Ministry plans to distribute 2 lakh wooden boxes for bee-keeping, the Minister saidn

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December 2019 | Food And Beverage Matrix

VJ ANDY ACQUIRES STAKE IN DESSERT START-UP NEW YORK WAFFLES AND DINGES

The products start from Rs.49 onwards, and New York is achieving an average order value of Rs 150-plus.

ideo jockey (VJ), television personality, and actor Andy has added a new dimension to his professional life as an entrepreneur, with the acquisition of a stake in dessert delivery start-up New York Waffles and Dinges (NYWD).

The waffle pizza, a first of its kind, brings favourite flavours such as Strawberry, KitKat, Oreo-Belgian, and even a half-and-half, black-andwhite pizza, made with delicious black and white chocolate.

Commenting on this new venture, he said, “I am excited to be back in Mumbai, and am actively investing in exciting start-ups. I am very excited to be part of the growth journey of New York Waffles and Dinges.” I was always keen to build a brand in the food industry, and I feel NYWD is a great brand to be a part of. I have always had a soft spot for desserts. I can personally eat them for breakfast, lunch, and dinner, so this is a perfect partnership,” Andy said. Commenting on this, Manoj Kudtarkar, founder, QSR Brands

There are also classic Belgian waffles, delicious Jawbreakers, which are a waffle-and-a-half, for those with more enormous appetites. India Pvt Ltd, said, “We are very happy to have VJ Andy on board. Just like VJ Andy, our brand is witty and progresses.” “It is a strategic partnership and it will help us to scale more quickly. VJ Andy is a household name, and we hope this association will make our a brand household name as well,” he

added. Promising never-before waffles, this is a home delivery that brings the taste of New York waffles in Jawbreaker and pizza variants. The Singles Combos include Pan Cake + Ice Tea, Belgian Waffle + Brownie and Brownie + Shake.

The waffle pockets are available in such flavours as Belgian, dark, white and regular chocolate, hazelnut, brownie, Oreo, and hazelnut sandwiched in waffles. NYWD will soon be expanding to 12 outlets in Mumbai, three outlets in Ahmedabad, eight outlets in Delhi, four outlets in Pune, two in Kolkata and one in Lucknow.n

FSSAI SNAPS MCDONALD’S FOR MISQUOTING ‘GHIYA-TORI’-ISSUES NOTICE McDonald’s advertisements last week in newspapers has been seen misquoting the home cooked healthy food in search for gathering more crowd at their outlets to increase the sales. A full page advertisement by McDonald’s mispresented, “Stuck with Ghiya-Tori Again? Make the 1+1 Combo you love”.

nnoyed with such ad stunts Food regulator FSSAI has slapped a notice on McDonald’s to promote fast food and disapproving freshly cooked food and vegetables. FSSAI in its notice, has referred to a full-page advertisement by McDonald’s in newspapers earlier this month that said, “Stuck with GhiyaTori (bottle gourd-sponge gourd) Again? Make the 1+1 Combo you love”. A show-cause notice was issued to the Hardcastle Restaurants and Connaught Plaza Restaurants Ltd – the franchise that operates McDonald’s fastfood chain in India – seeking response on why action should not be initiated against them, a statement by the FSSAI said. The regulator has “noted with concern incidence of irresponsible advertising by some food companies to promote sales of their own foods often considered unhealthy as substitute for healthy foods”, the Food Safety and Standards Authority of India (FSSAI) said. McDonald’s has been ordered to give complete explanation in restricted timeframe. In wake of the above matter, violation of FSSAI’s advertisement code attracts a penalty up to Rs. 10 lakh. “Central licensing authority and FSSAI’s designated officer at New Delhi and Mumbai have taken

cognizance of this and issued show cause notices for contravening the provisions of Food Safety and Standards (Advertising and Claims) Regulations, 2018 as to why further action should not be initiated against McDonald’s for this,” the statement said. Hardcastle Restaurants Private Limited (HRPL) said in a statement that it “operates restaurants in west and south India and the print ad in question was not issued by us. We have already written to the FSSAI clarifying the same”. In a letter to the regulator, Hardcastle Restaurants has requested it to withdraw the notice. The FSSAI regulations, which are aimed at cracking down on misleading advertisements and making brand ambassadors accountable, came into effect from July this year. “We Hardcastle Restaurants operate Quick Service Restaurants (QSRs) under the brand name of McDonald’s in the territories of west and south India. The entity which operates QSRs under the brand name McDonald’s in the territories of north and east India is Connaught Plaza Restaurants which is a separate and distinct legal entity and with which we do not have any nexus and/or connection of any nature whatsoever,” Hardcastle said in the letter to the FSSAI. The franchisee further said that the Delhi market comes under north India

where it does not operate. According to the FSSAI statement, “Tendency of the food companies to disparage freshly cooked food and vegetables that are healthier is a matter of grave concern. Such advertisements are against national efforts for promoting healthier and right eating habits, especially in the children from a young age, with the aim to ensure safe and wholesome food for them so that the kids feel better, grow better and learn better”. FSSAI acknowledges that advertising plays an important role in marketing and advertise their product to make it easy for the consumer for selection, particularly children. But FSSAI goes further to express deep concern about “irresponsible” advertising and marketing by food companies. “Aligned with the WHO advice, the FSSAI has recently finalized the ‘Food Safety and Standards (Advertising and Claims) Regulations, 2018’. Under these regulations, the advertisements should not undermine the importance of healthy lifestyles, and also shall not promote or portray their food and beverages as a meal replacement unless otherwise specifically permitted by FSSAI,” the statement said. Further, no advertisements or claims for articles of foods shall be made by any food business operator that undermines the products of any other manufacturer for the purpose of promoting their products or influencing consumer behaviour, it said.

FSSAI said it is also in the process of finalizing regulations to ensure safe and wholesome food for school children. “A key proposal in the regulations is that foods that are high in fat, salt and sugar cannot be sold to school children in school canteens / mess premises / hostel kitchens or within 50 meters of the school campus,” it said. The regulator showed a deep concern over unhealthy diets which are the carriers of childhood obesity which is rising rapidly. “Diets that have excess of salt and sugar not only harm the body but also the cognitive capabilities of the children. Therefore, at the heart of the proposed regulations is a fundamental idea to make it clear what is healthy for children and what is not, and promote healthy eating habits amongst the children,” the statement said adding the regulations are in draft stage under consultationn

Food And Beverage Matrix | December 2019

DUPONT NUTRITION AND BIOSCIENCES BUILDS PLANT-BASED SOLUTIONS PORTFOLIO PARIS

u P o n t Nutrition and Biosciences has built a new plant-based solutions portfolio to help food producers meet the growing demand for healthier, more sustainable foods and beverages that are meat and dairy-free. The portfolio is a comprehensive launch pad for new product development which will be presented at Food ingredients Europe 2019, where a selection of innovative plant-based concepts will give visitors a taste of the potential. The global sales growth forecast for the plantbased sector is huge. As more consumers choose a flexitarian, vegetarian or vegan diet, Euromonitorestimates the market total value at US$23 billion with growth rate close to 9%. Innovation beyond meat and dairy alternatives Among millennials, the desire for healthy and sustainable food solutions is also moving the market beyond plant-based alternatives that mimic meat or dairy. The rise of fermented products is a prime example of that. Through the fermentationof numerous vegetable bases, manufacturers can create exciting new tastes and textures. “Using our plantbased solutions, food manufacturers can redefine existing products or create entirely new categories that give consumers a wider range of choices. If the plantbased movement is to have a long-term impact on health and sustainability, we need to provide more options so consumers can quickly identify their personal preferences and speed up change in their purchasing habits,” says Sonia Huppert, global marketing leader for plantbased health at DuPont.

A comprehensive portfolio – ready to sample The company’s plant-based solutions comprise a comprehensive portfolio of plant proteins, cultures, probiotics, enzymes and stabilising solutions that deliver all-round nutritional and functional benefits. At Food ingredients Europe, visitors to the company’s stand will be inspired by a range of tasty plant-based samples developed by a chef: flammable tacos, favourite ‘fish’

soup, croque mon père, vegetable protein on a mushroom landscape, iced caffe latteand a creamy dessert with granola. All exclusivelymade with animal-free ingredients. The plant-based opportunities link with the company’s platforms for digestive health and clean label solutions, which the stand will also highlight. Solving tomorrow’s challenges today

“We all talk about the need to secure the global food supply for the future. With our solutions, food companies can produce delicious and safe foods that are good for health and the planet today. The focus is on making even better use of resources, improving access to nutrition and exciting consumer taste buds,” says Huppert.n

December 2019 | Food And Beverage Matrix

ROLLS MANIA- PUNE-BASED PLANS EXPANSION ABROAD

INDIA’S EXTRUDED SNACK MARKET PROJECTED TO GROW AT OVER 15% TILL 2024

A Rs. 50 crore enterprise Rolls Mania has over 800 employees with a very small grinding down rate in an industry that has sticking time of a few months caters to about 2.5 lakh orders every month. In May 2019, about 13,000 rolls were sold every day with around 70-80% of them were home-delivered.

uneet Kansal arrived in Pune in 2009. He left home to start a business that was not approved by his family.

In 2009, what kicked-off as a “thela” in Magarpatta township of Pune has now transformed into a 110-strong franchise having outlets in all major cities of the country. After its humble beginnings in the year 2009-10, Rolls Mania took roots in 2014. “In the first three years, we just added one store a year…In 2018, we added 48 across the country,” stated Kansal. In 2010, with a common goal to make the brand big, Kansal was joined by two brothers and hoteliers Sukhpreet and Gagan Sial. A Rs. 50 crore enterprise Rolls Mania has over 800 employees with a very small grinding down rate in an industry that has sticking time of a few months caters to about 2.5 lakh orders every month. In May 2019, about 13,000 rolls were sold every day with around 70-80% of them were home-delivered. According to Gagan Sial, Director, Rolls Mania, “The brand’s success has been concentrating on a few things and getting them right. We have been advised to try different things but we decided to stick to the knittings. Rolls, it was from the very beginning. Even when we introduce new products, it based on data and analytics”.

Establishing itself in Pune, the quick service restaurant is now keen to chart international regions this year. “We are prospecting opportunities in the middle-east through our existing franchise partners who have connections there…We should get there soon,” says Sukhpreet Singh Sial, another director, Rolls Mania. For the Sial’s, the point to combine their names with Kansal was the aim to make it big. They agreed that the traditional restaurant business does not give them the specific room to grow and that they were destined to join Kansal. To maintain the quality, Rolls Mania is investing heavily on technology to ensure that it is monitored centrally. Rolls Mania also offers 60 days training to all the new staff to get the roll-making skill perfect and in tune with company’s standards. “It is all about processes. We have our secret ingredient and the standard operating processes are all set. Training is for our staff to understand the processes correctly,” says Kansal. The trio don’t believe in laying-off people as it hampers growth rate. “Our staff are a part of the family. Many of the people continue to work with us for years on end and also expand the franchise. As we grow, they shall too and there are plenty more stores that will be opened in the near future, which will give them opportunities to grow within the organisation,” says Gagan Sial.n

xtruded snacks in India is projected to grow at a CAGR of more than 15 per cent between 2019 and 2024. These were the findings of a recently-released report by researchbased global management consulting firm TechSci Research, titled India Extruded Snacks Market By Type, By Distribution Channel, By Region, By Company, Competition, Forecast & Opportunities, 2024.

hypermarkets. The convenience stores and online portals are also witnessing a healthy growth in the market.

Growth in the market can be majorly attributed to rising per capita income, growing youth population, growing young population, and introduction of smaller packs as well as competitive pricing provided by the leading players.

Major players operating in THE India extruded snacks market include PepsiCo, ITC, Prataap Snacks, DFM Foods and Haldirams. In 2018, PepsiCo grabbed the lion’s share in the country’s extruded, and the company is expected to continue its dominance through 2024.

Increasing per capita incomes of people living in urban, semi-urban and rural regions of the country are among the major factors driving consumption of extruded snacks. The extruded snacks market is also expected to be positively influenced by anticipated growth in the country’s retail market in the coming years. Moreover, the growing young population in India is also positively impacting the growth of extruded snacks market as the kids are a major target segment of these snacks. Additionally, growing urbanisation, and the introduction of smaller and affordable pack sizes as well as the competitive pricing provided by the leading companies are some other factors that are anticipated to contribute to the growth of extruded snacks market in India during the forecast period. In terms of distribution channel, the extruded snacks market is categorised into traditional grocery stores, supermarkets/hypermarkets, convenience stores, online, and other distribution channels. Traditional grocery stores accounted for the majority share of the India extruded snacks market in 2018, followed by supermarkets/

In terms of region, the India extruded snacks market is categorised into North India, West India, East India and South India. The market for India extruded snacks in North India was the largest in 2018 on account of presence of a large customer base, especially the young population.

“India is one of the fastest-growing major economies, and with increasing employment opportunities, high GDP growth rate and rising inflow of foreign direct investment, consumption of extruded snacks is growing,” said Karan Chechi, research director, TechSci Research. “Kids and young population are the primary buyers of extruded snacks and they are also the target consumer segments for the major players operating in the market. Busy lifestyles, rising per capita income, traditional habit of Indians to have snacks, and increasing middleclass population make the country a lucrative market for extruded snack manufacturers,” he added. The report has evaluated the future growth potential of India extruded snacks market and provides statistics and information on market structure, consumer behaviour and trends. It is intended to provide cutting-edge market intelligence and help decision makers take sound investment evaluation. Besides, the report also identified and analysed the emerging trends, along with essential drivers, challenges and opportunities available in the India extruded snacks market.n

www.snackbaketec.com www.pacmechex.com

International trade fair on

Snacks, Bakery and Confectionery Processing & Packaging Technology and Services HIGHLIGHTS Only specialised trade fair on snacks, bakery, confectionery & packaging industry 300+ Indian and International exhibitors Over 10,000 sq. meters of exhibition area Technology transfer symposiums addressed by eminent speakers Live product presentation area Business match - making

S E T A D R U 0 YO 2 0 K 2 R , 1 2 MA 9 1 h A I c r D a N I M , i a b Mum Exhibitor proďŹ le:

Processing technology Packaging technology and materials Ingredients, seasonings, dressing and sauces Safety, quality management Environmental technology and biotechnology Refrigeration and Air-conditioning technology Conveying, transport and storage facilities Components, assemblies, surface technology Automation, data processing, open and closed loop control technology

Mukhtar Pathan mp@vaexhibitions.com +91 9985099009 +91 40 29800521

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December 2019 | Food And Beverage Matrix

PRETTY IN PINK: RUBY COMES TO THE MARKET LABELLED AS CHOCOLATE

n September during the ice cream expo, Barry Callebaut has told agro and food processing journal about its innovative chocolate Ruby. Today Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally. The company is introducing Ruby as chocolate to the market. Barry Callebaut will be able to label up to 60 million pounds of its pinkhued confection as “ruby chocolate” and the permit is effective for 15 months. Ruby, which is a fourth type of chocolate, comes from a distinct cacao bean discovered by scientists working at the chocolate ingredients giant more than a generation ago. In recent years, the company found out how to process these beans and get ruby, a dark pink chocolate with a distinct taste reminiscent of berries. It was first unveiled to consumers in Asia in 2017. The pink ingredient was made widely available to manufacturers in the United States and Canada. Until now, however, it could not be labelled as “chocolate” because it did not meet the Food and Drug Administration’s standards of identity for the confection. It has previously been labelled “ruby cacao.”

with regulators to be able to label its new sweets as such. Federal regulations have strict definitions of chocolate, and ruby is not covered by them. Currently, there are just three recognized types of chocolate — dark chocolate, milk chocolate and white chocolate. Federal regulations also allow products from cacao beans and explicitly define ingredient mixes that can be made for products including coatings and breakfast cocoa.

Ever since the company perfected the process and formulation for ruby chocolate, it has been in talks

Since ruby is so new to the chocolate scene, there is not much research on its market success. Nestlé started

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Advisory Board

Saheb Bajaj CEO Punjab Sind Foods (India) Pvt. Ltd Arun Varangavkar Chairman Garkul Industries Shiv Prakash Bajaj Chairman Tresbon Consulting Solutions Rajiv Mitra MD Govid Milk and Milk Products Prakash Waghmare Waghmare Food Products Harvinder Bhatia Country Head Bitzer India Pvt Ltd Prassana Deshpande Director Chaitanya Group of Industries Ram Kumar MD Spectra Plast India Pvt Ltd Samayak Lodha MD MB Sugars

making a ruby KitKat in Europe and Asia. According to the company, ruby is the bestselling KitKat variety in Nestlé’s Chocolatory specialty stores, and is responsible for 30% of store sales. The temporary marketing order has a lengthy definition of ruby chocolate, delineating how much cacao, milk fat and other solids and inclusions should be in it. However, it cannot contain ingredients that imitate the taste of chocolate or berry, nor can it contain any added colors. It’s unclear when more ruby chocolate

will appear on shelves in the United States. While it’s been available since May, it has yet to become easily found in stores. Perhaps many confectioners were waiting for this labelling change. Now that ruby can be marketed as chocolate, average consumers could be more likely to try it. The timing of this labeling change right before the holidays will help ensure that ruby chocolate will appear under Christmas trees, on New Year’s Eve, and in romantic chocolate assortments for Valentine’s Day.n

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